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Roasted Rack of Lamb with Mint Jelly Glaze

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40 minutes





1 tbsp fresh thyme leaves

1/4 cup olive oil

4 garlic cloves, minced

8 sprigs rosemary, chopped

1 tsp sea salt

2 lb Liberty Farms lamb French rack

1/2 cup Braswell’s Mint (with leaves) Jelly

2 Tbsp organic brown sugar

1 Tbsp whole mustard seed

1 Tbsp organic Dijon mustard


  • Preheat the oven to 450oF.
  • Whisk together the thyme, olive oil, garlic cloves, rosemary and salt.
  • Spread rub on both sides on lamb racks and place in a large baking dish.
  • Bake lamb until medium rare (145F), about 30 minutes.
  • Remove lamb from the oven once the proper internal temperature has been reached. Cover loosely with foil and let rest for 10 minutes.
  • While lamb is resting, combine mint jelly, brown sugar, mustard seed and Dijon mustard in a small pot. Cook over medium low heat, stirring constantly, until the jelly has dissolved and the sauce is smooth, about 2 minutes.
  • Serve lamb with mint jelly glaze on the side.